The key is to coat the raw almonds with salted water before they roast so the salt seeps in.
1/4 cup salt
1 cup of water
3 cups almonds
a bunch of sage, chopped
drizzle of olive oil
1. Add the salt and water to a large mixing bowl. Whisk until the salt is dissolved. Add the almonds and sage and toss to combine. Transfer to a baking sheet.
2. Place the almonds in a 350°F oven for 10 minutes. Remove from the oven and give them a shake. Place them back in for another 5 minutes or so until fragrant and crunchy.
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So, we make this with red rice and without wine but call it ‘risotto’ as the result is just as creamy and sophisticated. It cooks like a pilaf, which means no arduous adding and stirring, making it perfect for a quick and easy weeknight dinner. Skip the cheese to...